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Oven Baked Coconut Jollof Rice
Total time
75 min
$ $ $


Serves 4


Step 1
Start by finely chopping your onion. Then melt your coconut oil into a pan and add onions in to fry. Sprinkle over a tsp of curry powder
Step 2
Next, add your tomato paste in and stir to combine with the onions
Step 3
Blend together scotch bonnets, shallots, garlic and ginger, add a small splash of water to loosen it up. Then, once blended into a smooth paste, add this to the onions and tomato paste. Mix well and emulsify everything
Step 4
Next, blend up one tin of chopped tomatoes and add these in too
Step 5
Now, add your ground cumin and coriander, mixed herbs, black and white pepper, smoked paprika, maggi, adobo and badia complete seasoning. Stir everything well
Step 6
Now pour in your can of coconut milk and stir
Step 7
Next, add in your washed, uncooked jasmine rice. Cover and simmer on a low heat for five to ten minutes. Stir afterward
Step 8
Add a little bit of water to your blender to mix with the leftover tomato juices, wash over the rice and place the lid back on the pot. Place in the oven to cook for forty minutes at 200C
Step 9
Remove from the oven, fluff up and enjoy
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